Suzhou Asia-Europe Bridge Food Machinery Co., Ltd.
Chocolate block is one of the simplest and most popular chocolates. The production of chocolate block requires chocolate raw material processing equipment and molding equipment. First melt the solid fat in the melting tank, pour the granulated sugar into the sugar grinder machine and smash it for using. Then transfer the liquid fat to the mixer by pump, the cocoa powder is manually removed into the mixer to stir. In the mixer also need other ingredients of chocolate such as milk powder, whey powder, etc. The mixed mass is transported to the conche through the pump for grinding. In the conche, the chocolate mass is grinder through mixing and stirring to achieve the effects of homogenization, emulsification and deodorization. After 10-12 hours, the chocolate is grind to below 25 microns. The pump transfer the ground mass from the conche to the holding tank for the next step of molding and production. If it is real chocolate, a tempering machine is needed to adjust the temperature. The chocolate mass is transferred from the holding tank to the tempering machine by pump, and the tempered chocolate mass is transferred to the molding machine by pressure for forming.
Filled chocolate is one of many chocolate categories. Different sandwich flavors will bring a different experience to consumers. By changing the taste, you can increase the variety of chocolate. First melt the solid fat in the melting tank, pour the granulated sugar into the sugar grinder machine and smash it for using. Then transfer the liquid butter to the conche by pump. According to the formula, cocoa powder, powdered sugar, milk powder, whey powder, etc. are added to the conche in sequence. Generally, chocolate filling and chocolate have different recipes, which require two separate conche to grind. In the conche, the chocolate mass is grinder through mixing and stirring to achieve the effects of homogenization, emulsification and deodorization. After 10-12 hours, the chocolate is grind to below 25 microns. The chocolate filling and chocolate are respectively transported to the corresponding holding tank for storage in preparation for the next step of molding. If the chocolate is real chocolate, a tempering machine is needed to adjust the temperature. The chocolate mass is transported from the holding tank to the tempering machine by a pump, and the tempered chocolate mass is transported to the molding machine by pressure for forming. Ordinary fat chocolate can be producted by one shot molding line.
Chocolate enrobing production line is the coating of chocolate on the surface of wafers, cookies, omelets, custard pies, puffed food, etc. to enhance the taste and value of the product itself. First, the chocolate mass is ground by conche, and then the chocolate mass is transported to holding tank through pump for insulation. Then the chocolate mass transfer to coating machine hopper for storing through pump. The chocolate mass is transported to the tank on the upper part of the enrober by pump inside of the coating machine for spraying.
Chocolate peanut is one of the popular chocolate products in recent years. Using simple recipe and equipment. Chocolate peanut after Chocolate coating, balancing, coloring and Polishing. First making chocolate mass by conche machine after grinding transfer to chocolate holding tank. If the customer doesn't plan to produce a chocolate slurry by himself, can also choose to buy a chocolate semi-finished product, melt the chocolate transfer to holding tank for using. Peanuts poured into the polishing machine, poured into or sprayed into the chocolate mass through the slurry system, requiring intermittent replacement of hot wind and cold wind during the coating process. Wrap the chocolate mass on the surface of the peanut. After the coating is completed, need to staticing for 24 hours then pour it into the polishing machine to carry out color and brightening oil polishing.
It's hard to imagine Valentine's Day without chocolate, but some scientists say that it's possible that chocolate could one day be in short supply.
What would the world be like without this decadent, delectable and divine dessert?
Historians say the Aztecs discovered chocolate more than 3,100 years ago and it was revered to the point of worship. Cocoa beans were linked to the feathered serpent god of agriculture and creation called Quetzalcoatl. If you believe the myth, Quetzalcoatl descended from the heavens on the beam of a morning star, carrying a cocoa tree stolen from paradise.
In its early form, chocolate was consumed as a celebratory beer-like beverage described as foamy and reddish and flavored with chilli water, aromatic flowers, vanilla and wild bee honey.
It was also food fit for an army. Legend has it that French Emperor Napoleon Bonaparte carried chocolate morsels on his military campaigns in the 19th century, eating it to conserve energy.
Scientists say that now it is chocolate's sustainability that needs to be monitored. The Ghana-based Nature Conservation Research Center warns that chocolate may become as rare and expensive as caviar within 20 years.
A number of factors, including climate change, are affecting the farming and production of cacao, or the cocoa plant.
Howard Shapiro, global director for plant science and external research for confectionery manufacturing Mars Inc. of McLean, Va., said measures must be taken soon to prevent shortages of chocolate.
"If nothing was done, and the temperature was to rise, and the rainfalls were to change and drought became more prevalent ... without looking into new farming practices, then there should be a problem, and there might likely be a problem," he said.
Cacao grows in rainforest conditions with high biodiversity. David Croft, the British chocolate company Cadbury's conformance and sustainability director, said, "cocoa isn't a traditional farmed crop. If you go to West Africa, it's cocoa trees underneath forest canopy or underneath a canopy of shade trees. So it's important we help to maintain that natural eco-system if we want cocoa to thrive and to flourish."
Besides, YOQ Group Ltd., being the chocolate machine global supplier and good chocolate making machinery China, specializes in chocolate machinery producing over 20 years. You can see on our website the machines and methods that we use. Our company is always open for those who is interested in getting into the industry as well as those advanced chocolate manufacturers. YOQ BRINGS YOU SWEET BUSINESS!
